Sheet Pan Mediterranean Chicken Zucchini (Print)
Tender chicken and zucchini roasted with tomatoes, olives, lemon and oregano for a bright Mediterranean one-pan dinner.
# What You Need:
→ Protein
01 - 4 boneless, skinless chicken breasts (about 1.5 lbs)
→ Vegetables
02 - 2 medium zucchinis, sliced into half-moons
03 - 1 red bell pepper, sliced
04 - 1 red onion, cut into wedges
05 - 1 cup cherry tomatoes, halved
→ Marinade & Seasonings
06 - 3 tablespoons olive oil
07 - 3 cloves garlic, minced
08 - Juice and zest of 1 lemon
09 - 2 teaspoons dried oregano
10 - 1 teaspoon dried thyme
11 - 1 teaspoon smoked paprika
12 - 3/4 teaspoon sea salt
13 - 1/2 teaspoon freshly ground black pepper
→ Garnish
14 - 1/2 cup pitted Kalamata olives, halved
15 - 1/3 cup crumbled feta cheese
16 - 2 tablespoons chopped fresh parsley
# How To Make It:
01 - Preheat oven to 425°F. Line a large sheet pan with parchment paper or brush lightly with oil.
02 - In a large mixing bowl, whisk olive oil, lemon juice and zest, minced garlic, oregano, thyme, smoked paprika, sea salt, and black pepper until well combined.
03 - Add chicken breasts to the marinade and toss thoroughly to coat. Let marinate for 10 minutes while preparing the vegetables.
04 - Place zucchini, bell pepper, red onion, and cherry tomatoes evenly across the prepared sheet pan. Drizzle lightly with olive oil and season lightly with salt and pepper. Toss vegetables gently to distribute oil and seasonings.
05 - Nestle marinated chicken breasts among the arranged vegetables on the sheet pan. Pour any remaining marinade over the entire pan.
06 - Roast in preheated oven for 25 to 30 minutes, until the chicken reaches an internal temperature of 165°F and the vegetables are tender and lightly golden.
07 - Remove pan from oven. Sprinkle Kalamata olives and crumbled feta cheese over the hot contents. Garnish evenly with chopped fresh parsley.
08 - Serve immediately, spooning pan juices over the chicken and vegetables for full flavor.
# Expert Tips:
01 -
- This dish might look fancy, but you really just toss everything together and let your oven do the magic.
- The flavors taste like sunshine and make for the happiest leftovers you'll ever pack for lunch.
02 -
- Overcrowding the pan means you’ll get steamed, not roasted veggies—I learned this the hard way, so borrow a second pan if needed.
- Letting the chicken marinate even for 10 minutes makes a huge difference in juiciness and flavor.
03 -
- Let the chicken rest for a couple of minutes after roasting so it stays juicy when you slice in.
- A light broil at the end browns the feta and adds an extra layer of flavor.